【大分】九州の絶品グルメ４選。日田駅直結の１００年続く大衆食堂が凄すぎた。。

【大分】九州の絶品グルメ４選。日田駅直結の１００年続く大衆食堂が凄すぎた。。

Oita Prefecture, Hita City “Hōya”
Established in 1930, this popular diner offers fried chicken , roast beef , rice balls , sashimi, sushi, and delicious clam soup! Handmade curry—not from a packet, but made
from scratch in half a day using domestically sourced pork shoulder. Meat udon noodles—about 50 servings sell out daily!
Extra-large croquettes—crispy on the outside, soft and
chewy on the inside!
Stir-fried noodles cooked over high heat. We listen to our customers’ feedback. Over
100 menu items . The most popular dish is the champon. Over
80% of customers order it. Sells 400 bowls a day!
The huge portion of Hita champon is
amazing. Pork, seafood, and other ingredients are
stir-fried in a Chinese wok and generously
piled on top of the noodles! The best champon in Kyushu!
Worth the trip to Hita! Hita City, Oita Prefecture, Motomachi. A
beautiful town with abundant water flowing
from the mountains . 1-minute walk north from JR Hita Station ,
2-minute walk from Hita Bus Center . Established in 1930, a long-standing
casual dining restaurant, Takaraya . 6:51 AM: Close-up of preparation before
opening . Staff: “What time did you arrive
today? ” “Today?” 5 a.m. Every day? Yes, every day. I usually come between 4:50 and 5:15 a.m. There’s quite a bit to do. The boss starts work first thing in the
morning. Preparing cabbage for the hot pot for
banquets. Cutting it diagonally so it cooks evenly . Takaraya was founded in 1930 , so it’s been around for about 94 years. The store started here, about 2 to 300
meters away, where there was a shared taxi stand. That’s
where the udon shop first started, I
heard. Around 1934, when the Kyudai Line opened between
Fukuoka and Oita , the Hita Station was
built there, so they moved here , I heard . In the kitchen underground, we prepare
onions and cabbage . The name “Hōya” comes from “h ō,” which
means “treasure, ” from my grandmother’s
hometown, Hōjūzan Village in Asakura
District . 【Treasure = Treasure】 Onions , preparing 35 bento boxes , oranges , simultaneously preparing the pot, omelette, grilled mackerel, rolled sushi, pot preparation complete, inari sushi, ganmodoki, fried foods, shrimp tempura , today’s bento, 35 people, preparing fried chicken, shrimp tempura, fried chicken, completed reserved bento boxes , first-floor kitchen , grated radish , ginger , tempura seasoning , Chinese cabbage, shiitake mushrooms, roast beef , pork Pork belly broth made from spring water from the
mountains, katsuobushi , clear water brings out the flavor of the
ingredients, salt, mirin , brown sugar, taste test, Kusu-produced rice cooked fluffy , making salted rice balls (shio onigiri)
, spreading salt in your hands, shape
them. Seafood sashimi : Slice the squid in a grid pattern, blanch in hot water , and tighten the flesh in
cold water . Squid preparation complete . Preparing the sashimi platter for the
kaiseki meal . Sukeroku sushi , inari sushi, and rolled
sushi. Simmered dishes, mixed simmered dishes, Hita’s traditional flavor,
champon, Hita specialty ayu sushi . Ayu raised in the Mikuma River of the
water town of Hita is one of the
representative summer flavors . Onions for curry, Chopped onions. Homemade curry made from the president’s
recipe . Soup. Warming the curry . Curry is popular on weekends . Not instant. Takes half a day to make. Makes about 80 servings at a time . Only meat remains. The onions have dissolved. Domestic pork shoulder roast. Diced steak beef. Diced steak set meal . Staff: Is this the kamaboko from the
champon shop? Yes, we used to use a board back then. Chikuwa , tempura ingredients prepared. 9:57 AM. First-floor dining area . Tableware: soy sauce, chili powder,
salt, pepper. Second-floor seating available. Second-floor tatami-mat tables. The Treasure House Dining Hall has four
floors . Operating hours: Lunch 11:00 AM to 2:45
PM. (Last order) Dinner 5:00 PM to 8:45 PM
(Last order) 15 dedicated parking spaces. Opens at 11:00 AM . Closed on Wednesdays. Treasure House Special Hita Champon :
Large 950 yen, Medium 850 yen, Small 690
yen. Miso, Spicy, Hormone . +100 yen for extra
vegetables or two rice balls. Noodles, sushi, Chinese cuisine . Sushi set meal (Upper) 2,300 yen Chinese
set meal 1,280 yen Plate udon 800 yen, fried noodles 640 yen, meat udon 640 yen, ramen (Tonkotsu) 570
yen Set Meals, Donburi, and Rice Dishes Grilled Fish Set Meal 1,000 yen Tonkatsu
Set Meal 1,200 yen Diced Steak Set Meal 1,420 yen BBQ Set
Meal 1,180 yen Fried Chicken Set Meal 990 yen Katsu Don
800 yen Morning Set Meal (11 AM to 12 PM) 530 yen
Pork Soup Set 820 yen Fried Rice (with shrimp) 640 yen Katsu
Curry 950 yen Shabu Shabu 1,900 yen Crab Congee 740 yen Premium Sashimi Platter 1,580 yen Carp
Sashimi 740 yen Tempura Platter 690 yen Pork Loin with
Ginger 740 yen Extra-Large Beef Croquette 190 yen Oyster
Fry 670 yen 11:00 ~3:00 PM Lunch Menu 850 yen A Lunch Pork Belly Bowl B Lunch Sesame
Mackerel Set Meal House-made Almond Tofu Large 250 yen Food samples at the entrance Sashimi Set Meal A pair of customers arrive immediately, waiting for their order. Kitchen preparing
orders . One Meat Udon , one Fried Chicken Set
Meal, one sweet and sour pork, and one
small rice on the side. This is rare—not the usual chanpon . Maybe it’s a
good omen! Staff: “Is chanpon popular here?” ” Definitely 95% of the orders.” Meat udon , sweet and sour pork, Hōsen-ji Temple , hot spring, and taking the train—if there’s time,
people come here. 84 years old, still full of energy ! “It’s delicious!” Eat up! The fried chicken doesn’t use garlic , but
has chili as a secret ingredient,
marinated overnight in a special sauce. The fried chicken set meal is so filling ! That’s amazing!
It was a lot. The fried chicken set meal is 990 yen. The juicy fried chicken is made with
bone-in meat, packed with flavor. The fried chicken is bone-in, while the
bento uses boneless meat . Potato salad. Bao-ya’s special . Making Hita Chanpon. Stir-fry pork, vegetables, and other
Chanpon ingredients. Season with spices and special sauce, then quickly stir-fry in a wok . Anyway, “I want to fill you up” —this
dish is filled with the previous
generation’s dedication. Even the regular size is said to be a
large portion. The stir-fried ingredients are piled on
top of the noodles. Champon (medium) My grandfather was the first to make Hita
Chanpon . He used to tell us stories about how he
heard from someone from Nagasaki or a chef
about it . Nagasaki has a white soup called Paitan,
right? I think that kind of soup didn’t exist in
Hita back then . So, he must have wondered why they used that
broth. He probably didn’t understand the
reason. He then used the broth available in this
area to make Nagasaki-style Chanpon, which is simmered. But we stir-fry it . Chanpon ” and “what it’s like,” but I didn’t really understand how to make it. So I think we just tried making
it ourselves. Two people came in, and we made two servings of champon . We use champon noodles from Ueno Seimen ,
a traditional noodle shop , and make the broth with sardines from
Saeki. It’s a soy sauce-based
Japanese-style soup with a secret sauce . The secret sauce is something we don’t
tell anyone. It’s the finishing sauce we pour on top.
It’s made with fish, , chicken bones , and various other ingredients . We’ve been adding this to our champon
since my father’s generation. We don’t put
it in anything else . It has a sweet soy sauce flavor, and our champon is often described as a bit
sweet . The sweetness of the vegetables mixes
with it as it settles at the bottom , creating
the perfect balance , I think. We serve the fish cake first , then the noodles and vegetables , making
it a hearty portion!
This is a signature dish passed down
through generations, ordered by 80% of customers It’s the
flagship item at Takara-ya. Large champon for 950 yen . I always come here because it’s delicious . When I visit Hita, I always stop by here. The generous portion of champon is
surprisingly light and easy to eat. The chewy texture infused with umami is
irresistible… 11: 14 Customers keep coming in. Two chanpon sets, two croquettes , medium-sized chanpon , two rice balls,
and a large beef croquette. Limited to about 50 pieces a day , this
popular item often sells out almost every
day. The croquettes made with fluffy potatoes,
are handmade . Even working hard all day , we can only
make about 55 pieces, and they often sell out by the evening. The beef is seasoned with a sweet and
spicy sauce. and potatoes, mixed with
sautéed carrots and onions . The croquettes are shaped after being
weighed, then coated with finely ground
breadcrumbs. The golden-brown croquettes look
delicious… Extra-large beef croquette for 190 yen. The croquettes are fist-sized. Many
customers add croquettes as a side dish to
their set meals . The rich potato and beef combination is
superb. The sweetness of the sautéed onions and
carrots spreads throughout, creating a
nostalgic flavor. It’s a popular menu item
even for takeout. A group of three friends arrived. There are also customers on the second
floor. Fried young chicken (5 pieces) The flavor
of the meat around the bones is a
highlight. Regular customers who have been coming
since childhood . Ordering nigiri sushi . Nigiri sushi , salad roll, sushi set meal . Delicious. Delicious, isn’t it? The clam soup is delicious. I really love this. The food here is all delicious. We’ve been coming
here since we were kids. It’s been about 50 years , hasn’ t it? Can you accommodate both small
and large groups? The chanpon here is pretty good, isn’t it? It’s the signature dish. It’s really delicious. A lady from Oita came in . Should we get chanpon? Carp stew , sweet-braised ayu , carp sashimi, river fish set meal . At 11:25, two men arrived. They ordered a large portion ofホルモンチャンポン (ホルモン chanpon). Theホルモン (offal) in theホルモンチャンポン . They ate the large portion ofホルモンチャン ポン. Delicious! It’s delicious. Finished it all smoothly . Left with a
full stomach. Back in the day, there was only champon . Spicy ones, miso ones, andホルモン ones were added later. One Japanese-style set meal, one chicken
and egg bowl. Chicken and egg bowl. Chicken and egg bowl (with clear soup ) . Clear soup . Tempura . Sashimi . Japanese-style set meal (sashimi,
tempura, simmered fish, and steamed egg
custard). A satisfying set meal featuring
seasonal dishes. It’s the best! Japanese-style set meal for 1,580 yen . Sashimi with soy sauce, simmered fish over rice, and steamed egg custard. A pair of customers arrive. An order for
miso chanpon is placed. Miso chanpon with extra vegetables for an additional
100 yen. Miso chanpon with pepper. I come here once a week . It’s delicious! Enjoying the miso soup multiple times…
The addictive chanpon is why people keep
coming back. At 11:30 AM, working men start arriving . Preparing four servings of chanpon. Three Hōtei set meals, two croquettes
each, and takeout . Amazing!
It’s delicious! Kyushu people love sweet and spicy
flavors, so this Chanpon is just like the taste of
Kyushu . A couple enjoying Chanpon , they come here 2-3 times a month. Four croquettes, two Chanpon, and one
Chinese rice bowl. A satisfying meal. The croquettes are
fist-sized the Chinese rice bowl comes with tempura. The tempura batter is removed to prevent
the oil from going rancid. The Hōtei Set Meal is a more luxurious
version of the Japanese-style set meal ,
including pickled vegetables, simmered
dishes, and dessert. They serve six portions of chanpon at
once. The spicy chanpon topped with homemade
spicy miso . Mixing the spicy miso well makes it
delicious. It has spicy miso in it . Spicy chanpon, isn’t it? It warms you up. They finished the large portion of chanpon
perfectly. Chinese noodles (soy sauce flavor). Ah, it looks delicious! They bite into the quail. The Chinese noodles are delicious with
plenty of vegetable flavor… Maruten, similar to satsuma age . Maruten is one per person—that’s the
rule. Champon set . The usual . Everything is delicious, but I always order champon. Made with udon soup, the taste has never changed . Thank you for the meal! Tonkatsu set meal. Dip the tonkatsu in homemade sauce and
take a bite , then enjoy the steaming hot rice… Plate udon. A man in a suit came in and ordered Eight
Treasure Vegetables . Eight Treasure Vegetables, a bite of quail , and an additional order of rice balls. Finished it all neatly in six minutes. One large portion of Chanpon, one river
fish , and tempura udon . This month’s lunch menu: Pork Belly Bowl . Pork Belly Bowl. A Lunch: Pork Belly Bowl for 850 yen . Tonkatsu Don . Two women came in and ordered Oyako Don, chicken rice ordered . Chicken rice . Started with wakame soup to moisten the
mouth . Spooned the chicken rice into the mouth. Enjoyed the rich flavor of chicken and the
aromatic ketchup. Finished every last grain. 12:16 PM . A flood of champon orders. The president continues to stir the pot
nonstop. A woman customer smiles at the large
portion of champon. A man orders champon . Beer flows smoothly with champon as a
snack… . Making 12 servings of chanpon. Chanpon customers! Extra vegetables, right? Here’s your chanpon Even during the lunch rush, the veteran
chefs handle it effortlessly with their
well-coordinated teamwork. Five-ingredient noodles (tonkotsu) with pepper. Slurping down the chanpon . Devouring the large portion of rice in
no time… He heads off to work in the afternoon. The second-floor tatami room is bustling
with customers. President: “Chanpon, only half the usual amount , right? It’s not that bad, though .” Staff: “Are there fewer customers
today?” “It’s incredibly slow . Maybe because it’s Tuesday .” Preparing for the kaiseki meal . Shabu-shabu kaiseki. Kaiseki tempura. A pair of customers arrive. Sushi set meal. The clam soup is so flavorful… Fried noodles with plenty of bean sprouts and scallions,
Hita-style fried noodles with pork. The rich, slightly spicy original sauce is
the key to the flavor. Sukiyaki set meal, sukiyaki. Sukiyaki set meal for 1,000 yen . Egg. The beef is rich in umami and plentiful. Enjoy the sukiyaki beef wrapped in egg .
For 1,000 yen, it’s the ultimate luxury… Stir-fried vegetables . Staff: Why is the menu so extensive? My father seems to love casual diners. Back when he was in Tokyo, there was a
large casual diner in Shibuya . He used to eat there often when he was a
student. He preferred simple , everyday dishes that
you could eat every day , not fancy
cuisine . They used to offer large portions and
extra servings for students . Over time, the portion sizes grew, the Hita Champon (large) is 950 yen. The stir-fried vegetables have a crisp
texture, and the chewy noodles are
absolutely delicious…! Born shortly after the war , the
traditional “Hita Champon” is a must-try! Located along National Route 10 in
Tsukigami District, Fukuoka Prefecture ,
“Drive-In Ryoma” is a popular spot for working men seeking
hearty meals. The signature iron plate fried noodles are visually appealing and appetizing. The generous portions of fried chicken , popular fried rice, and the most popular Ryoma Champon (large portion) are all delicious, with the vegetables
well-seasoned . This drive-in , loved by locals for over
half a century, is now in the spotlight! Fukuoka Prefecture, Tsukigami District,
along National Route 10, Drive-In Ryoma. Ryoma Ramen, Champon, preparing for the day . 8: 33 Inside, preparations were already
underway. The kitchen , cherished for years, exudes
character . The owner, who loves car racing, has a
passion for cars evident throughout the
store. Making inari sushi: filling with plenty of vinegar rice, packing into containers, and completing the large inari sushi . Lighting the stove, slowly heating the pork bone
soup . Preparing the wok , melting lard . Lard is used in all dishes . Making yakisoba for bento boxes: carrots, onions, kamaboko, and
Kuwahara, a large amount of cabbage, seasoning with sauce, noodles, pepper, two types of sauce, packing , the fried noodles for bento boxes are
complete. Homemade pickles are available for self-service, and
customers can enjoy them freely . 9: 34 Prepare the rice . Rinse the rice . Adjust the water . Cabbage. Separate the leaves. Cabbage cutting complete. Konjac, thick tofu , squid . Cut the ingredients. Make fried rice. Pork , carrots , onions , eggs , rice , pepper. Adjust the flavor . Taste. Fried rice complete. Place in the rice cooker. Prepare the fried chicken. Marinate the chicken in the sauce . Fry. A large batch of fried chicken is ready . Next, fry the tonkatsu. Shrimp fries are also fried. Fried foods are used for bento boxes . Make rice balls . Mix salt with rice. Salted rice balls . Prepare tables inside the store . Prepare cold water. All cold water glasses are used for alcohol. Pork bone soup is
boiling . The head chef returns from delivery and
starts preparation. Make the sauce for the bowls . Add sugar and heat. Dissolve . Add soy sauce . 9:53 AM. Prepare the staff meal before opening . Onion, pork, curry powder, pork bone soup. Add noodles and serve immediately. Curry ramen. The aroma of pork bone and curry
stimulates the appetite. The boss’s meal . Curry ramen. Eat quickly to build energy before opening
. Wipe sweat and continue eating. Finish and clean up . Opening preparations
complete. 10:00 AM Opening . Operating hours: 10:00 AM to 2:50 PM
(Last order at 2:30 PM) 6 tables, 7 counter seats , tatami room available. Orders are placed by purchasing meal
tickets. Noodles , rice dishes , Ryoma’s Champon (780 yen) , Tonkotsu Ramen (650 yen), Fried Rice (630 yen), Katsu Don (750 yen) , Ramen Set Meal, Champon Set Meal ( each
comes with fried chicken and rice ) , Specialty: Iron Skillet Yakisoba ( 700 yen), Curry Ramen (700 yen) . Water and homemade pickles are
self-service. Table condiments: Garlic, salt, chili
powder, pepper. The first customer arrives . One bowl of chanpon. Boil the noodles. Soup , pork , carrot, onion, cabbage , bean sprouts , pork bone soup , serve. Ryoma’s Champon is ready . Sorry for the wait. A regular customer who has been coming for
over 20 years . Champon is consistently delicious. It has plenty of vegetables and the soup
is tasty . The pork bone soup has a rich flavor
from the vegetables. The noodles have a firm texture . Everything is recommended, but Champon, ramen , and fried rice are all delicious. Place the noodles on the spoon and slurp them up vigorously. Finished in no time. Champ Pon order comes in. Pork cooked quickly in plenty of lard. Soup. Noodles are ready. Serve two portions. Serve rice. Chanpon set meal. The rich Chanpon lunch is irresistible… 10:59 AM A man comes in alone . He orders the B set (small
fried rice + chanpon). Reheat the fried rice to make it fluffy. Prepare the chanpon . Fried rice set B . B set, right? Add a dash of spice to customize it . Slurp it up . Alternate with fried rice and homemade pickles to refresh your
palate . Slurp! Lift the bowl and finish it all! Two salarymen arrive. Order ramen set meal . Order chanpon set meal. Fry the fried chicken. Add rice. Boil the noodles . Add char siu and scallions . Ramen set meal complete . Finish the chanpon . Add soup. Serve the chanpon set meal. One Prius in the parking lot. A man in work clothes arrives. Orders curry ramen set meal and goes to the counter . 11: 46 Three cars enter the parking lot. Customers arrive one after another. Orders come in all at once . Waiting quietly at the counter. Making curry ramen . Pork, onion, curry powder, pork bone soup. Two curry ramen dishes are completed at
the same time. Curry ramen set meal. Take a photo. Slurp the hot noodles. Curry ramen set meal . Tried it for the first time. Surprisingly light. The aromatic curry flavor comes through, and it smells great too. Delicious . Ryoma’s chanpon. Chanpon completed. Make iron plate yakisoba. Plenty of vegetables, seasoned with sauce . Regular size uses two bags of noodles. Sauce. The color turned out well . Heat the plate separately. Serve the yakisoba on the hot iron plate. Add an egg. Iron plate yakisoba. Break the egg in the center with
chopsticks and mix with the noodles for a rich flavor . A satisfying lunch that fills the
stomachs of men… 12:05 PM A light truck pulls into the
store . Two men on their lunch break arrive. An order forホルモン炒め定食 ( grilled offal set meal ) is placed .
Offal, onions, and cabbage are seasoned.
The vegetables are tender. The grilled offal is juicy and appetizing. Served with ramen, the grilled offal set meal is complete. Wow! It looks delicious . Regular customers who come every day .
It’s delicious! Buri Buri The recommended dish is thisホルモン定食 ( ホルモン stir-fry set meal). It comes with
ramen andホルモン for just 1,000 yen. I usually eat champon. I’ll have champon . The vegetables are well-seasoned. The soup tastes like Ryoma’s flavor . Everything is delicious. I love Ryoma . My stomach and heart are both satisfied. Two men enter the store. They order the fried chicken lunch. The fried chicken is fried to a crispy texture. The side dish is cabbage. Fried chicken lunch. Today’s fried chicken lunch. Drive-In Ryoma The fried chicken comes with five large
pieces, making it very filling . It’s soy sauce-based , which goes well with
rice. The chicken is tender and juicy. Delicious . A man in work clothes came in. I wonder where this is . There’s a large sign. Looking for iron
plate yakisoba . Ordered successfully . One iron plate with pork, carrots , and onions . Two bags of noodles and sauce. The iron plate is piping hot. Putting the noodles on the iron plate . Finishing with an egg. The sweet smell of caramelized sauce fills
the air. … Mix the noodles and egg. It’s too hot to eat right away. Iron plate yakisoba. It feels like traditional sauce yakisoba . Delicious! Eating it quickly. Finished in just 9 minutes . I’m full . The portion is large . Two men in work uniforms come in. Orders for champon keep coming in. Two people work together to make champon
quickly. Champon set meal. This is today’s special . Large portion champon. It’s delicious. Eating fried chicken with beer. 12 :14 The peak hour arrives, and customers rush
in. Tonkotsu lunch orders. Tonkotsu ramen is ready in no time . Tonkotsu lunch . Cooking fried rice. Finishing with scallions. Fried rice is done . Iron plate yakisoba order . Seasoned with pepper. Cooking is underway everywhere. The iron plate is heated. Iron plate yakisoba. The sizzling sound is irresistible . 12: 20:00 Full house. Preparing fried rice. Chopped vegetables, eggs , rice. Adjusting the flavor. Plating. Fried rice is ready . Fragrant fried rice… It’s fried rice, isn’t it? It’s a bit salty and peppery. It’s incredibly delicious. Order rush. Champon. Adding fried chicken to champon. Fried chicken champon. Order for curry rice. Pork bone soup . Thickening with potato starch . Serving in a bowl. Finishing with fried chicken!
Curry rice completed. Ordered it . Ordered iron plate noodles Warm the iron plate . Pork , carrot, onion , cabbage, bean sprouts, two bags of noodles, sauce, hot iron plate , serve, add an egg, iron plate fried noodles complete , iron plate fried noodles 700 yen, the aroma of the fragrant sauce stands out
on the hot iron plate , the thick noodles are used in two bags
for a hearty portion, the egg in the center can be broken at
your preferred timing , mixing it with the noodles creates a
rich flavor , hot and delicious until the last bite! Staff) Recommended menu items: Champon, Curry Ramen , Iron Skillet Fried Noodles (The champon
noodles are made by a local noodle shop) They have a firm, chewy texture, don’t
they ? (Since opening the shop) It’s been over
50 years now . Staff) Our goal is to at least maintain the current
status. It’s not easy, you know . In the countryside, maintaining the status quo is a challenge.
We’ll do our best to keep it going . Thank you for your support . Staff) Thank you for today!
Owner) Thank you! Thank you very much! Oita Prefecture, Kitsuki City A ramen shop
trusted by drivers , the only precious ramen shop in Oita
Prefecture. It has the classic , light pork bone
broth. It’s always delicious . I almost always stop by on the way home. I love the scallion ramen here . When it comes out , there’s something
white floating on top, and I think, “Ah, happiness” (laughs). The owner’s recommended fried rice is also
popular. We came here with the filming staff, and it was absolutely delicious. The fried rice with a lot of attention to
detail was delicious . Oita Prefecture, Kitsuki City, Yamaka
Town, along National Route 10 , 4 minutes west from Nishiyashiki Station
“Ramen Shop Yamaka Branch” Kitchen : 8:20 AM – Start of preparation. Cooking rice . 8:31 AM – Manager Iwai arrives . “Good morning .” Cutting white scallions with a machine.
Staff: “Do you serve a lot of scallion
ramen?” Yes, we serve green onion ramen . We slice the green onions with a machine, but some parts don’t get cut completely, and some stick together. So , we separate them because it looks
better and the sauce absorbs better . Adding air makes it fluffier. Garlic, ginger, and soup preparation. This is added to the soup around noon . In our case , the soup is simmering while we’re open, but as time goes on, the soup so we keep some concentrated soup and add it back after serving 40–50 bowls to restore the concentration. We want customers to enjoy the same flavor . Garlic, ginger , kelp , onion, ginger , back fat , and domestic pork shoulder roast. This is the shoulder roast . It’s domestic
pork shoulder roast . The noodles are somewhere between thick and thin. For those who prefer thin noodles , it
might be a bit thick, but I’ve been eating noodles like this since I
was a child , so I don’t really notice the difference . They’re more filling than thin noodles . Staff: When was the store founded? About 35 to 40 years ago. At that time, someone else was running it the manager took it over, is that correct? Yes , that’s right. I’ve been running it here for about two
years now . What was the reason you decided to take
over ? Simply put , there was no one else to do
it . Plus, there are customers who come here
regularly, and if the store closed, they wouldn’t have a place to eat, so I thought, “I should give it a try. ” Is there anything particularly
challenging? The preparation, I guess. The first ramen I serve in the morning is
the most nerve-wracking, and that hasn’t changed. Even though I’ve been doing this for a
while, the interior is still
well-maintained , with table seats, counter seats, and
table condiments like rajah, garlic, soy
sauce, salt, black pepper—that’s called ra-jan , made by fermenting beans , similar to gochujang. Regular customers usually add it. When I serve the ramen I made , regulars know the right amount and add it themselves . I let them enjoy it their way, and that’s how I like it. Operating hours : A spacious parking lot that can
accommodate large trucks . Ramen: 700 yen, char siu ramen: 9 40 yen, miso ramen 750 yen, rock seaweed ramen 850
yen, kabosu dipping noodles 830 yen, kabosu
scallion dipping noodles 980 yen, extra scallions 200 yen, rock seaweed 150
yen , white rice ball (1 piece) 130 yen ,
high-quality cabbage rice 180 yen , white rice (medium) 180 yen, scallion
char siu bowl 350 yen, side dish scallion char siu 500 yen , side
dish high-quality cabbage 180 yen, bottled beer 550 yen , Oita kabosu canned
chu-hai 400 yen, chicken karaage (Single items) Boneless
thigh (100g) 300 yen Opens at 9:30 AM A man sits at the counter . Green onion ramen (medium portion ) Add back fat to the soup . Char siu. Boil the noodles for 3 minutes . Mix white green onions with pepper and
sauce . Pour the soup . Add back fat . Drain the noodles. Arrange the noodles . Wakame seaweed , white green onions ,
char siu, Seaweed , medium-sized scallion ramen, preparing fried chicken, the skin is peeling off, so instead of wrapping it , just try to put the peeled parts back as
much as possible , salty flavor, more like scallion, a car enters the parking lot, welcome!
Counter seat, please. Green onion ramen large portion . Large is two servings . Green onion ramen large portion. Green onion ramen large portion. Today, it’s the large green onion ramen. It has a light pork bone broth flavor. A customer in work clothes arrives. Carefully preparing a bowl of ramen . Large is two servings. Green onion ramen large portion. When I come to the Oita area for work , I almost always stop by here on the way back. I like the green
onion ramen here . 10: 19 The ramen soup is adjusted frequently. Two men arrive. Miso, sauce, pepper, garlic , sesame seeds , sesame oil, rock seaweed , wakame, white scallions, and char siu. Spicy miso ramen large portion with rock
seaweed topping and seven-spice. The noodles are rinsed in cold water. Kabosu scallion char siu dipping noodles. They come quite often. The shoulder roast pork char siu is marinated in sauce. Welcome!
Please take a seat at the counter. Ordering medium-sized ramen . Medium-sized ramen. The ramen inside, right? I’ve been coming here a few times , but finally managed to arrive during opening
hours. When it came out, there was something
white floating on top , and I thought, “Ah, happiness” (laughs). 11:10. Scallion char siu noodles with extra
toppings , white rice ball, medium-sized ramen . Delicious . 11: 34. Men seeking hearty ramen keep coming in. The owner skillfully prepares ramen alone
. Scallion char siu ramen medium portion , scallion char siu ramen small portion , scallion char siu ramen small portion , scallion char siu medium portion . That’s a lot. It’s pretty busy. On busy days , I come about twice a week. This is the side dish, isn’t it? I also like high-na ramen . It’s very delicious . 11: 52: Chashu Ramen (medium portion) is delicious . Today, I had Negi Ramen and Chashu Ramen. It was my first time . I wanted to try it after seeing it on TV . It’s delicious. Salt , white rice ball , lard , egg , scallions, ham, sake , soy sauce. The fried rice with a secret recipe is
addictive . Hello. ( Staff) What would you like to order today? I tried the scallion ramen for the first
time, and it was absolutely delicious . The special fried rice was also delicious . I’m full now . Actually, I’m a talent
named Takashi Ohno from Oita Asahi
Broadcasting . We’re filming a show called
“Ohno Takashi and ◯◯ at Night,” and we
just arrived at Nishiyashiki Station. We
noticed the ramen shop, so we came with
the filming crew. It was delicious. Thank
you. I’ll be on TV tomorrow, so please
watch. We’re here for a TV show, and we just arrived at Nishiyashiki
Station . We saw the ramen shop, so we came here with the filming crew. It was really delicious. Thank you very much . I’ll be going now . Egg , scallions, ham, and our signature
addictive fried rice for 600 yen. The eggs
and scallions are stir-fried to
perfection, creating a moist and flavorful
fried rice . Scallions, ham, and scrambled
eggs give it a rich flavor. The scallion char siu noodles at 1,090 yen have a soup that keeps customers coming
back!
The rich, deep flavor is addictive… The crispy texture of white scallions is
irresistible. The homemade char siu is tender and fatty the straight noodles are coated in soup. Thank you very much . We just continue to do what we’ re doing
now . Staff: Do you have a goal for how long
you want to continue? As long as my body holds up. I want to keep providing meals for the
truck drivers who work hard!
A ramen shop overflowing with the owner’s
passion. Fukuoka City, Fukuoka Prefecture,
Nishijin. Established in 1953, Appare
Shokudo . The second-generation owner opens the
shutter at 6:37 AM. Close-up of the opening
preparations . Champon is the specialty . A
long-standing diner in the Nishijin
Shopping District . A clean and calm interior . The third-generation owner, Mr. Higuchi,
who inherited the shop at 25 years old . Kamaboko (Akahira) The third-generation owner’s classmate prepares the broth . First, kelp is simmered , and the scum is carefully
skimmed off. Shaved bonito flakes are added . The sauce for cold noodles is
made with soy sauce, sake, mirin, sesame oil,
vinegar, and Pokka Lemon. About 8 kilograms of bean sprouts are used
daily. Cabbage is prepared, and mapo tofu is made . Sweet bean paste is mixed in. Sesame oil is added for flavor . White dashi is used. This is “kaeshi.” The secret recipe varies by shop, so some are sweeter or spicier. Add one cup each of sake and mirin . Miso soup: Boil, remove the kelp, cool, and bottle like before . Taste it . Thank you . Taste it . Champon noodles . Staff: Have you ever thought it’s tough? It’s hot. Procurement is tough . Eggs, oil , wheat prices are rising. Everything is going up . We can’t afford to raise prices too much . Lard is now 5,300 yen . It used to be half that. When it’s cheap, it’s 2,500 yen . We raised prices once, but if we charge 1,000 yen per bowl of
champon, no one will eat it . We have to raise prices to that level or we won’t be able to continue. The wife of the third-generation owner . SoftBank Hawks players also visit . Fresh meat arrives. The fourth generation uses pork loin for tonkatsu and katsu donburi. Grilled champon is a pride dish at 900 yen . Staff: Has grilled champon been on the
menu since the change of ownership ? I started making it when I came here . Is that right? It’s hot in summer , so champon doesn’t sell well, does it? It’s like yakisoba , but softer. People take it home a lot . Champon can’t be taken home, but grilled champon can. The shrimp in grilled champon is recommended. The five-ingredient
champon and grilled champon are good , or regular champon . The five-ingredient has carrots, clams, squid, and fish cake. The third-generation owner also serves as
the chairman of the shopping district
association . (Staff) Did you think about the store
from a young age? It was almost mandatory. From around elementary school, for example, when the store was busy , I’d be sent on errands or do dishes . When did you actually start working at
the store ? Two years ago , classmates and friends came to eat here , which was really nice. But regular customers who come regularly
are also appreciated . And of course, when the dishes come back empty , it’s satisfying. Since we don’t see the customers, seeing the plates come back clean, with the soup drunk down to the
last drop, gives us a sense of fulfillment and joy . Staff: How many days’ worth is this? This is for one day. We cut these two boxes in
the morning and then the other two in the
afternoon. It’s pork bones, knuckles, backbone, and
head , with the blood clots removed. Doing this helps prevent excess scum from forming
when we extract the broth and reduces any gamey odor . If we boil it too long , the broth becomes too strong, so we have to be careful not to overcook
it . Staff: What about the broth? Pork bones and chicken bones. Think of it as udon broth. It’ll be a bit lighter. If you use only pork bones, it’ll be too
rich. There aren’t many places that do this ,
are there? 11: 00 Opening time: Champon 800 yen, Five-ingredient champon
900 yen, Grilled champon 900 yen , Katsu donburi
set 960 yen, Tonkatsu set 960 yen , Mapo tofu set meal 960 yen, Mapo noodles 800 yen , Mapo
noodle set (small rice, salad, pickles)
900 yen Spicy chanpon 900 yen Spicy chanpon set
(small rice, salad, pickles) 1,000 yen Cold noodles 900 yen First customer arrives . Five-ingredient chanpon, please! Five-Ingredient Champon: Cabbage , pork, carrot, fish cake, clams, bean sprouts , pork bone and chicken bone broth , white dashi. Add noodles , salt, and umami seasoning. Simmer the ingredients and noodles in the
soup , skim off the scum, then serve the noodles, ingredients, and soup
in a bowl . Top with scallions and fish cake to
finish!
Five-Ingredient Champon (large portion). Mix scallions and kamaboko into the soup. Add seven-spice seasoning from the table . Let the hot vegetables cool slightly . Eat
with the soup . Champon is delicious. I don’t think there’s better champon than
this . Five-Ingredient Champon (large portion ). Five-Ingredient Champon (large portion) . Here you go . Champon and large portion champon arrive. The chewy champon noodles are Delicious… A pair of customers arrive. They order
mapo tofu. Cutting the tofu. Mapo tofu ingredients : Chinese soup , tofu , cornstarch for thickness, miso soup , mapo noodles , scallions, and Sichuan pepper. Mapo noodle set , mapo tofu set meal. Start with salad, add a kick with seven-spice, and slurp the hot mapo noodles boldly! Piling high-na on rice and devouring it. Five-ingredient chanpon set . Topping with vegetables, drinking beer , and finally eating the noodles. The old-fashioned way. Delicious. 17, I’ve been doing this since I was 8, about 45 years . A man carefully selects the menu for
grilled chanpon . He chooses grilled chanpon, stir-fries the chanpon noodles in lard, adds the grilled noodles, pours in the special soy sauce , and serves the grilled chanpon . He blows on it to cool it down , then
devours the long-awaited grilled chanpon. He eats it all in one go, finishing it
neatly . Grilled chanpon 900 yen , shrimp, pork,
and other ingredients. Green onions and
fish cakes add color . The soup and ingredients blend perfectly
with the medium-thick noodles…! Cold noodles (summer only) Stir-fried vegetables topped with crispy tonkatsu. Tonkatsu set 960 yen . In the harsh summer kitchen, parents and
children work together to handle orders , making katsu donburi and katsu nabe. Katsu donburi, katsu nabe set, grilled chanpon (large portion). Regular customers who come once a week . Vegetable stir-fry set. Devour the stir-fried
vegetables and immediately dig into the
white rice . Season with sauce and pepper
for a sharp flavor change. A bold first bite… The beer flows… 12:15 PM Did you train at either of these places
before? I spent two and a half years in Oita learning Japanese cuisine. You don’t see Chinese noodles plated this
beautifully anywhere else . Actually, I’d love to eat champon even
in summer, but it’s too hot . Grilled Champon (900 yen) The rich flavor of the grilled champon is
a blissful dish you can only enjoy here. Ordering Katsu Don at the end, the freshly fried katsu is simmered in a
sauce, topped with egg. Katsu Don (800 yen) The sweet broth soaks into the rice. The
thick cutlet is delicious! We visited this long-standing neighborhood
restaurant, four generations of the family
have been running the place .

0:00　名物チャンポン 寳屋 本店(たからや)
地図　https://maps.app.goo.gl/b6cRcRRkYyqyx7UM9
住所　大分県日田市元町13-1
URL　https://youtu.be/BAr81d3qR6I

1:10:53　ドライブイン龍馬
地図　https://maps.app.goo.gl/sJXy8Ni2CuEgBAtj7
住所　福岡県築上郡築上町西八田1715
URL　https://youtu.be/_QanFQXwsOk

1:50:42　ラーメンショップ 山香店
地図　https://maps.app.goo.gl/wGx9Mro6jujZ8jmp9
住所　大分県杵築市山香町大字向野2184-2
URL　https://youtu.be/7P6M8igZ120

2:15:19　あっぱれ食堂
地図　https://maps.app.goo.gl/MhcRv4bci71F6g7V7
住所　福岡県福岡市早良区西新4-9-13
URL　https://youtu.be/uUwOx4BiQ5w

うどんそば 九州 Udonsoba
https://www.youtube.com/channel/UC7ljLL8UKkeVYWsYYZZZrxQ

#海鮮 #ラーメン #日本食 #九州グルメ

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